Potato crusted breast of chicken

Yield: 4 Servings

Measure Ingredient
4 \N 4-ounce chicken breasts
8 ounces Creole (or Dijon) mustard
8 ounces Sweet potato, shredded
8 ounces Potato, shredded
1 pinch Cajun seasoning
\N \N Crawfish Etoufee Sauce (see recipe above)

Just got back from the Disney Institute again and as always, I had a marvelous time. You guys have got to go! I took: Imagineering!, Radio Drama, Outdoor Photography, Celebrations!, Boxing Aerobics, Animation Sampler, Romantic Dinners, Canoe Adventures and Taste of the Word: Bayou.

Taste of the World: Bayou: The Taste of the World class focuses on a specific cultures recipes. This time we try Cajun and Creole recipes from the Louisiana area. We distinguished the difference between Cajun and Creole foods as well as discovered origins of other native recipes. The class started of with a blackening demonstration followed by samples of blackened catfish. YUMMY! Hold on to your taste buds! Preheat oven to 350 degree F.

Season chicken breast with salt on both sides. With pastry brush, brush one side of the breast with Creole mustard and sprinkle mixture of shredded potatoes (be sure to cover as much of the breast as possible). Turn breast over and repeat process.

Heat 1 Tblsp. of olive oil in a saute pan. Once the oil is hot, carefully add the potatoe crusted breast to the pan. Cook for 2-3 minutes on each side until potatoes are golden brown.

Once the potatoes are browned, remove the chicken from the skillet and place on a baking dish. Place baking dish into oven until fully cooked (internal temperature of 180 degree F).

Prepare Etoufee sauce and pour onto plate. Carefully remove the potato crusted chicken breast and place into the center of the plate.

Decorate with a pinch of cajun seasoning.

Note: If you don't like sweet potatoes, omit and double up on regular potatoes. Trust me, it was so good, you probably won't even notice them.

One gentleman in the class actually through his meal out rather than try a taste.

Posted to EAT-L Digest 16 Dec 96 From: TeAntae Turner <tturner@...> Date: Tue, 17 Dec 1996 14:02:41 -0500

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